Saturday, April 17, 2010


So tell me what are your plans for this wondreful Spring weekend? I plan on going outside an lap up some of that sun shine, I have not posted a recipe in a few days so here is something that sounds really good for this wonderful Saturday, I will share it with you, perhaps you will make it for Supper.
I went and had my hair done yesterday, and we had a good outing, stopped by the fishing hole and just sat a few minutes and talked, then went to the store, had dinner and come home, it was a good day though, and my leg was finally a little better so I enjoyed it, and was not in terrific pain. Sooooooo Be blessed, Be a blessing and have a great weekend, Lots of hugs Barbara ♥ Here is your recipe for today.

Spring is salmon season, and every bite of this vibrant dish tastes garden-fresh and zippy. Go ahead and dig into delicious!

Pan-Seared Salmon in Peach Mango Sauce

4 salmon fillets, 3/4-inch thick (about 1 pound)

Vegetable cooking spray
1 large red pepper, chopped (about 1 cup)
1 clove garlic, minced
1 1/2 cups V8 V-Fusion® Peach Mango Juice
1 mango, peeled, seeded and chopped (about 1 1/4 cups)
1/4 cup honey
2 tablespoons cornstarch
1 tablespoon lime juice
1/4 teaspoon cracked black pepper
4 cups fresh baby spinach
2 tablespoons chopped fresh cilantro leaves
2 cups cooked regular brown rice

1. Season the salmon as desired.
2. Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the salmon, skin-side up and cook for about 5 minutes or until it's well browned. Turn the salmon over and cook for 4 minutes or until it flakes easily when tested with a fork. Remove the salmon from the skillet and keep it warm.
3. Add the red pepper and garlic to the skillet and cook over medium heat until the pepper is tender-crisp.
4. Stir the juice, mango, honey, cornstarch, lime juice and black pepper in a small bowl. Stir the juice mixture and the spinach into the skillet. Cook for 2 minutes or until the mixture boils and thickens. Stir in the cilantro. Serve over the salmon. Serve with the rice.
Makes: 4 servings.

Food for Thought

“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” ~Julia Child~


Sandy said...

"Good food, fresh ingredients..."
that's such a true statement
and how I always cook. This
sounds delicious and I'll sure
try it. Thanks. Have a lovely
weekend, Barbara.

Musings Of A Gem said...

It is a beautiful weekend too here in London. That Salmon looks divine!!

Thanks for sharing :)

Gemma x

Karen said...

Love salmon...this sounds delicious!

Grammy Blick said...

Sunshine? I think I remember what that is. We've had clouds most of the week and lots of rain.

Sandra said...

I'm glad your leg is feeling better. I have never cooked salmon. I don't know if we'd like it or not.

tea said...

That sounds soo good! Salmon is one of my favorite things to eat!

Jan said...

Sounds like you had a lovely day, and glad your leg feeling better.

We love wild salmon, but it is so expensive here, so far from where they are caught. I will have to remember it for a special occasion. The mangos were wonderful this summer just finished, we had them every day for months.
Hugs - Jan